Shakshuka
Photo © Deb Perelman
- 1/4 cup olive oil
- 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 5 cloves garlic, crushed then sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28-ounce can whole peeled tomatoes, undrained
- Kosher salt, to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas, for serving
- This recipe is vegetarian
- Produce
- Anaheim chiles or 3 jalapenos (5)
- Cumin, ground (1 teaspoon)
- Flat-leaf parsley (1 tablespoon)
- Garlic (5 cloves)
- Tomatoes, whole (1 28-ounce can)
- Yellow onion, small (1)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (1/4 cup)
- Paprika (1 tablespoon)
- Bread & Baked Goods
- Pitas (1)
- Dairy
- Feta cheese (1/2 cup)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 8, 2010 (2 years ago).
1,031 people saved this recipe.
